Description
You are going to love these extra crispy better than restaurant quality potato skins topped with cheddar, Monterey Jack, bacon and green onions.
Ingredients
6 small to medium Russet Potatoes
1½ tablespoons canola oil or olive oil
sea salt
3 tablespoons butter
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup finely shredded cheddar
½ cup finely shredded Monterey Jack
4 slices bacon crispy cooked and chopped
1 green onion finely sliced
sour cream optional
Instructions
1. Preheat oven to 375 degrees.
2. Scrub, dry and poke the potatoes 8-10 times using the tines of a fork. Using your hands rub the potatoes with a little canola oil or olive oil and sprinkle generously with salt. Place them on a baking sheet. Bake potatoes for 50-60 minutes or until they are cooked through. Let them sit until cool enough to handle.
3. Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving ¼ to ½ inch around the inside of the skin.
4. Melt butter in the microwave. Whisk in garlic powder and onion powder. Brush over the tops and bottoms of the potato skins. Using the same baking sheet that you cooked the potatoes on, place them in the oven for 10 minutes. Flip and bake for another 10 minutes.
5. Top evenly with both cheeses and bacon. Return to oven for 5 minutes or until cheese is melted. Top with green onions and sour cream (optional). Serve promptly.
Notes
Don’t skip the canola oil and salt coating before baking. It helps produce a nice crispy skin.
Save the potatoes you scoop out and use them in a side dish like mashed potato cakes in the next couple of days.
For optimal taste, these potato skins are best served promptly. However, I have successfully reheated them in both the oven and the microwave.
For a party-perfect presentation, pipe some sour cream in each skin.
Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 330